Miss Leslie's Lady's New Receipt-Book Part 31

Also, the first day that you are able to write after getting to sea, commence on a _large_ sheet of paper, a letter to one of your relations or friends, having previously folded and directed it. Write but a few lines at first; and every day add a little more to it, giving the fresh dates. It will always be ready (requiring only a wafer to seal it) in case you should have an opportunity of sending it by any vessel you may chance to meet, on her way to the land you have left. If no such chance offers during the voyage, this diary-letter will at least be ready to transmit with those you write home directly after arriving at your destined post. And your friends will be glad to have this concise transcript of your sea-life.

BREAKFAST, DINNERS, SUPPERS, ETC.

At the earnest request of numerous young housekeepers, the author has been induced to offer the following hints for the selection of suitable articles in preparing breakfasts, dinners, and suppers. They, of course, may be varied according to convenience, taste, and the size and circ.u.mstances of the family. Receipts for them all may be found either in the present work, or in its predecessor, "Miss Leslie's Directions for Cookery."

BREAKFASTS FOR SPRING AND SUMMER.--Fresh shad broiled; hashed mutton; boiled eggs; potatoes fried--Indian cakes; rolls.

Hashed veal; broiled ham; poached eggs; mashed potatoes--Milk toast; rolls.

Fried cat-fish; omelet; cold boiled ham, or smoked tongue--Rolls; b.u.t.tered toast.

Veal cutlets; stewed clams; ham and eggs; potatoes mashed--Rye batter cakes; rolls.

Clam fritters; hashed veal; cold ham; potatoes--Milk toast; m.u.f.fins.

Fresh shad broiled; stewed chickens; cream cheese--Indian batter cakes; rolls.

Mutton chops; omelet; boiled potatoes--Rice batter cakes; m.u.f.fins.

Minced veal; broiled ham; poached eggs; cream cheese--Milk toast; rolls.

Pickled salmon; broiled chickens; eggs--Indian cakes; milk toast.

Stewed chickens; broiled ham with eggs; mashed potatoes--Rye batter cakes; rolls.

Fried egg-plant; tongue or ham toast; pepper-gra.s.s--Indian batter cakes; rolls.

Broiled chickens; pork cheese; potatoes sliced and fried--Rye batter cakes; m.u.f.fins.

Stewed pigeons; young corn omelet; mashed potatoes--Flannel cakes; toast.

Clam fritters; stewed egg-plant; broiled tomatoes--Rice cakes; rolls.

Broiled chickens; mock oysters of corn; cold ham--Milk toast; m.u.f.fins.

Hashed veal; ham omelet; cuc.u.mbers; pepper-gra.s.s--Rice cakes; m.u.f.fins.

Birds with mushrooms; soft omelet; sliced ham or tongue--Flannel cakes; toast.

Tongue or ham toast; stewed mushrooms; cuc.u.mbers--Indian batter cakes; rolls.

Fresh mackerel broiled; potatoes; young corn omelet--Rice cakes; rolls.

Broiled ham with poached eggs; fried chickens; cuc.u.mbers--Rye batter cakes; toast.

Stewed chickens; fried sweet potatoes; broiled tomatoes--Flannel cakes; rolls.

In warm weather fresh fruit (thoroughly ripe, and eaten with sugar) is an agreeable and wholesome addition to the breakfast table. Fruit-jam, marmalade, and honey may be introduced at any season.

AUTUMN AND WINTER BREAKFASTS.--Pigeons stewed with mushrooms; fried sweet potatoes; broiled tomatoes--m.u.f.fins; milk toast.

Fresh fish broiled; cold ham; potatoes--Indian cakes; rolls.

Oysters stewed or fried; broiled ham with poached eggs--Toast; rolls.

Broiled chickens; ham omelet; broiled tomatoes--Indian cakes; toast.

Stewed chickens; egg-plant sliced and fried; potatoes--Rice batter cakes; rolls.

Hashed duck; ham broiled; poached eggs--Flannel cakes; toast.

Oyster fritters; cold ham or tongue; sweet potatoes sliced and broiled--Indian cakes; rolls.

Mutton chops; broiled tomatoes; pickled salmon--Rice batter cakes; toast.

Beef-steaks; stewed oysters; boiled potatoes--Indian cakes; m.u.f.fins.

Stewed chickens; sausages; mashed potatoes--Rolls; toast.

Broiled chickens; liver pudding sliced; potatoes--Buckwheat cakes; rolls.

Hashed veal; pig's feet fried; potatoes--Buckwheat cakes; toast.

Venison steaks; broiled sweet potatoes; eggs--Indian batter cakes; rolls.

Venison pasty; fried smelts; mashed potatoes--Buckwheat cakes; toast.

Minced cod-fish, drest with eggs, parsnips, onions, b.u.t.ter, &c.; sausages; boiled potatoes--Indian cakes; rolls.

In cold weather, small hominy, boiled, is often introduced at breakfast tables--also indian mush, to be eaten with b.u.t.ter and mola.s.ses. We subjoin a receipt for pumpkin mush, an excellent and wholesome breakfast dish.

PUMPKIN MUSH.--Pour into a clean pot, two quarts or more of good milk, and set it over the fire. Have ready some pumpkin stewed very soft and dry; mashed smooth, and pressed in a cullender till all the liquid has drained off. Then measure a large pint of the stewed pumpkin; mix with it a piece of fresh b.u.t.ter, and a tea-spoonful of ground ginger. Stir it gradually into the milk, as soon as it has come to a boil. Add, by degrees, a large pint or more of indian-meal, a little at a time, stirring it in, very hard, with the mush-stick. If you find the mush too thin, as you proceed, add, in equal portions, more pumpkin and more indian-meal, till it becomes so thick you can scarcely stir it round.

After it is all thoroughly mixed, and has boiled well, it will be greatly improved by diminishing the fire a little, or hanging the pot higher up, so as to let it simmer an hour or more. Mush can scarcely be cooked too much. Eat it warm with b.u.t.ter and mola.s.ses, or with rich milk. It is very good at luncheon in cold weather.

After boiling small hominy, drain off the water, and leave the dish uncovered. If covered up, the condensation of the steam will render the hominy thin and washy.

BREAKFAST PARTIES.--Black tea; green tea; coffee; chocolate; hot cakes of various sorts; omelets; birds; game; oysters, stewed, fried, and pickled; cold tongue; cold ham; biscuit sandwiches; boned turkey, cold; potted or pickled lobster; raised French pie; pigeon, partridge, or moorfowl pie; mushrooms fried, broiled, or stewed; jellies; marmalade; honey; fresh fruit, or sweetmeats, according to the season; a large almond sponge-cake. The table decorated with flowers.